Monday, January 3, 2011

Swedish Meatballs

This was a favorite when I was growing up. I remember my mom always cooked the meatballs in her electric frying pan.  Here's my recreation of my mom's recipe, as best as I can get it.   Its a great cold weather recipe!  You can use ground turkey too, I usually use what's in the freezer at the time.

For meatballs:
1 lb. ground beef
1/2 a large onion, chopped
1/2-2/3 c. milk
4 slices bread, broken into small pieces
pinch nutmeg
1/2 tsp. salt
1/2 tsp. freshly ground pepper
2 seeds cardamom, removed from pods and crushed
2 colves garlic, crushed and chopped

For sauce:
2 cups chicken broth
1 cup sour cream (I use 0% greek yogurt instead, all the flavor, none of the fat!)

16 oz package egg noodles

1/2 cup cheddar cheese for garnish

Mix all ingredients for meatballs into a large bowl.  Mix ingredients together with your hands.  Mixture should be soft, but not too wet.

Place meatballs in a large skillet, brown each side on medium-high.  Add chicken broth and cook on low until meatballs are cooked through.

Meanwhile, boil water for noodles.

Once meatballs are cooked, add sour cream and stir.  I prefer a thinner sauce, but if you prefer a thicker one, you can make a roux out of 2 tbsp butter and 1 tbsp flour.  Melt butter in sauce pan, add flour until mixed together and thick.  add to chicken broth before you put in the meatballs and cook.

Serve meatballs over noodles and sprinkle with cheddar cheese.

I know the cheese makes them very NOT swedish meatballs!  When my mom made this, she used the noodle roni cheddar noodles from the box.  The cheddar cheese brings back that memory for me!

1 comment:

  1. I love the greek yogurt substitute! Same consistency and sort of taste, with the same effect!

    Now following you from Fit Meals Monday.